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Old 01-05-2010, 10:12 AM   #1
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My goose is cooking.

I have never had goose and always wanted to try it. A friend of mine brought this one down on Friday.

I did a brine with apple juice, brown sugar, salt, cloves and clementines.

Hopefully it will turn out nice for dinner tonight.
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Old 01-05-2010, 10:41 AM   #2
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I hope you de-fatted it before you started all that. I cooked my first goose on Christmas. It surely didn't need any brining, but it did need to be pricked all over and blanched in boiling water for a couple of minutes. Even so, it yielded more than a quart of fat in the bottom of the roaster. But the goose needs to be prepped in order to give up all that fat while it's cooking, or you are likely to end up with a very greasy bird.
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Old 01-05-2010, 10:52 AM   #3
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My friend removed the skin (and most of the fat) when he cleaned it. He hates plucking.

I am interested to see how much is in the drip pan at the end of all this.
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Old 01-05-2010, 10:57 AM   #4
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Did you coat the goose with any butter or oil to keep the meat from drying out? The fat in game meat is pretty much all directly under the skin so if you remove the skin and attached fat, you are left with very lean breast meat exposed to the drying heat of the oven.
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Old 01-05-2010, 11:22 AM   #5
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No I didn't. Now you mention that.

It is in the smoker not the oven.

I am hoping the brine will take care of the dry part.
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Old 01-05-2010, 11:35 AM   #6
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It might be worth while to cover the breasts with some bacon or a butter soaked cloth.
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Old 01-05-2010, 11:36 AM   #7
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It's still going to be dry without any fat to protect it. You might want to put a few strips of bacon over the breast.

I don't know why anyone would skin the goose. The skin protects the meat, but also, when the bird is done, the skin is so crisp and succulent.
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Old 01-05-2010, 11:38 AM   #8
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I have bacon I believe... mayhaps I will go lay a few strips across it.
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Old 01-05-2010, 01:25 PM   #9
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It's still going to be dry without any fat to protect it. You might want to put a few strips of bacon over the breast.

I don't know why anyone would skin the goose. The skin protects the meat, but also, when the bird is done, the skin is so crisp and succulent.
Have you ever plucked a bird? I don't know anyone who has that doesn't shudder at the very thought of it.
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Old 01-05-2010, 01:27 PM   #10
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My friend that gave me the goose used to pluck them. He got the 1000 yard stare when he mentioned it. Something about drowning in a sea of feathers. :)
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